Burratina Cheese Italiana - 3.5oz (100g) - 4 Pieces

Burratina Italiana

Burratina Italiana is a special form of mozzarella but is predominantly made from cow's milk. It is a creamy dairy product that contains a buttery heart of cream and frayed mozzarella, the stracciatella. Formed from a sheet of spun dough, once filled, it is closed at the top and tied by hand to form its classic tuft. It is now considered the top of traditional Italian dairy production.

The shell of Burratina Italiana even consists of ordinary mozzarella. But her creamy secret is hidden inside. When you cut up a Burratina Italiana, fresh, thick cream and plucked mozzarella pour out. For gourmets and connoisseurs an incomparable feast for the senses.

Burratina Italiana, like mozzarella, is made according to the so-called Filata process. However, this specialty always consists of cow's milk. After the milk is thickened by rennet or lactic acid, whey and curd are formed by subsequent separation. This break is doused in the Filata process with hot water and knead into a dough with a fibrous structure. This kneading cheese is divided into small portions for the mozzarella and then filled for the burrata.

The inside of the small cheese bag is filled with stracciatella, a unique blend of cream and finely plucked mozzarella. Cut the burrata, the creamy, fresh milk stracciatella flows out. An incomparable pleasure!

It contains 44% fat in dry matter. His name comes from Italian and means buttered. Its purpose was earlier to keep butter fresh longer, and this was therefore stored inside the cheese. That's where the name comes from.

Ingredients: 

• Pasteurized cow's milk, 

• Citric acid, 

• Rennet substitute, 

• Salt

Packaging: Plastic Container

Flavor: Buttery, milky

Texture: Soft, creamy and stringy

Color: White

Aroma: Fresh, milky

Region: Puglia

Nutrition information (per 100g)

Energy (kj)	910
Energy (kcal)	217.3
Fat (g)	18
Saturated fatty acids (g)	12
Carbohydrates (g)	1.25
Sugar (g)	1.25
Protein (g)	13
Salt (g)	0.8
Sodium (g)	0.3

The "invention" of Burratina Italiana

The Burrata, like many inventions, was born out of necessity. In 1956, a blizzard raged over the Apulian village of Andria. The dairy farmers could not bring their valuable cream to the markets of the region and had to store them. To make the cream last longer, they were filled into small bags of mozzarella. By chance, a cheese specialty that became more and more popular over the years was created.

Production of Burratina Italiana

The production is similar to mozzarella cheese. The burrata is in the form of a small bag or globule. Cheese curd is heated until it has a doughy consistency. From this, threads are drawn and spheres are formed. Burratina Italiana has a delicious inner life, which sets them apart from Mozzarella: They are filled with threads of cheese curd and thickened cream. In Italy, for sale around the cream cheese, green leaves of the lily family Affodil are wrapped. Due to hygiene regulations, the leaves have been replaced by green plastic, which is disappearing more and more today.

Use and taste of the Burratina Italiana

The creamy Burratina Italiana tastes similar to mozzarella, but the milk and the cream's inner core make the difference. The best way to enjoy it is pure, with herbs (for example basil ), olive oil and possibly tomatoes, so like Caprese. Of course, you can also use it in other dishes, such as salads, pizzas, gratins and much more ... Pasta can be super baked or integrated into the sauce. It is ideal as a starter, seasoned with a touch of pepper, served with a bit of white bread and a good glass of wine. You can also sauté vegetables in a little olive oil, then add the cheese and grill in the oven. These are just a few of the many uses, the taste and the creamy soft consistency inside the Burrata are sensational, it's worth trying.

The fine taste of Burratina Italiana goes well with selected, powerful aromas: whether fine fruity, hearty herbs or a little bit of spiciness over pepper or rocket. Do not mix too many flavors. The simpler you enjoy Burratina Italiana, the more validity you attribute to its fine aroma. Burratina Italiana beginners are recommended a combination of a little olive oil, freshly ground pepper, and Mediterranean herbs. Thyme, basil or oregano stand-alone or mixed well with a ball of burrata.It also goes very well with spaghetti or as a culmination of pizza. A truly exquisite pleasure that will impress your guests.

Burrata means "buttery" in Italian, and is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is simply a skin made from stretched mozzarella while the inside contains a soft, stringy mixture of curd and fresh cream. When you cut open a Burrata, it oozes its buttery cream containing scraps of mozzarella. This cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it, and the green color of the asphodel leaves is an indicator for the freshness of the cheese.

Suggestion: Burrata is usually served fresh at room temperature and its taste goes very well with salads, crusty bread, prosciutto and salami, fresh tomatoes with olive oil and spaghetti.

3.5 ounce (100 gram) Each - 4 Pieces - WEIGHT APPROXIMATES

Ingredients: Pasteurized cow's milk, citric acid, rennet, salt

Packaging: Plastic Container

Flavor: Buttery, milky
Texture: Soft, creamy and stringy
Color: White
Aroma: Fresh, milky
Region: Puglia

Product of Italy